RECIPES: Recipe Details

My husband was the inspiration for this burger. He loves Mexican and Southwest cooking in addition to steak and burgers. So, I figured why not combine the two and thus the Monterey Jack Stuffed Lime Burgers with Corn Mango Salsa and Black Bean Sauce were born.

Preheat a gas grill to medium-high. To make the salsa prepare the corn, mangos, red bell pepper and jalapeno for grilling. Shuck the corn and cut1/2” from each end. Score each mango six times lengthwise. Cut the red bell pepper in half lengthwise, remove the seeds and score the outside of each half twice. Cut the jalapeno in half lengthwise and remove the seeds. Turn the gas grill to low. Grill the items on the upper rack for 14 minutes turning them over after 7 minutes. While the items are grilling chop the garlic, red onion and cilantro in a food processor. When the items are done grilling place the red bell pepper and jalapeno in a paper bag for 15 minutes. Peel the mango and let cool. Set the corn aside to cool. Remove the red bell pepper and jalapeno from the bag and peel. Dice the red bell pepper, jalapeno and mangos. Cut the kernels of corn off the cob. Add the corn, mangos, red bell pepper, jalapeno, garlic, red onion, cilantro, cayenne pepper and salt in a bowl and mix. Cover and set aside. To make the black bean sauce, drain the black beans and save the juice. Add the black beans, 5 tablespoons of the black bean juice, ginger and garlic to the food processor and process until a paste forms. Place in a bowl, cover and set aside. Reheat the gas grill to medium-high. To make the patties combine the beef, salt, cayenne and lime juice in a large bowl and mix. Divide the meat into 12 equal portions and form patties to fit the rolls. Place 1/3 cup of Monterey Jack cheese on top of one patty. Place another patty on top of the cheese, pinch the edges of the two patties together and reshape into one patty. Repeat to make the remaining five patties. Turn the gas grill to low. Brush the grill rack with vegetable oil. Place the patties on the rack, cover and grill 7 minutes on each side for a medium burger. Cut the six Kaiser rolls in half and butter each half. In the last two minutes of grilling the patties toast the Kaiser rolls on the grill cut side down. To assemble the burgers, on each roll bottom, place a patty, spoon 1/3 cup black bean sauce over the patty and spoon 1/2 cup of corn mango salsa. Add the top bun and serve. Makes 6 burgers.